Quick Tomato Soup V GF

5 minutes 15 minutes 2 servings

A quick and comforting, light, lunch. Creamy tomato soup with the brightness of basil.

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  • 1 tablespoon cold-pressed rapeseed oil
  • 1 large shallot, chopped
  • 1 teaspoon Epicure Chopped Garlic
  • 1 tablespoon Epicure Sun-dried Tomato Puree
  • 1 tin Epicure Italian Peeled Plum Tomatoes
  • 100ml vegetable stock
  • ½ teaspoon Epicure Wild Blossom Honey
  • ¼ teaspoon fine salt
  • 30g soft cheese
  • 5g fresh basil leaves

The recipe Quick Tomato Soup Kitchen Mode

  • 1

    Heat oil in a medium saucepan set over medium heat. Add shallots along with a pinch of salt and cook for 3 minutes until softened and golden. Add garlic and cook a minute more just to take the edge off. Stir in tomato puree, cooking for 30 seconds. Tip in plum tomatoes, vegetable stock, honey, and salt. Bring to a simmer, breaking up the tomatoes with a wooden spoon as you go. Allow to simmer for 5 minutes to bring the flavours together.

  • 2

    Remove from heat and stir in the soft cheese until melted. Pour into a blender along with the basil leaves. Cover, leaving a vent for the steam to escape, and blitz until smooth. Season to taste and reheat if necessary.

  • 3

    Serve with crusty bread and a few extra sprigs of basil, if you like.